Creamy Butternut Squash Soup With Sherry Recipe

Name: Creamy Butternut Squash Soup With Sherry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 large leek, white and light green part only, chopped (about 1 cup); 1 3-to-4-pound butternut squash, peeled and cubed; 1/4 teaspoon freshly ground nutmeg; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon salt, plus more to taste; 3 tablespoons dry sherry, plus more to finish; 2 cups chicken stock, plus more as needed; 1 cup milk; 2 tablespoons heavy cream, plus more for serving

Servings: persons

2 tablespoons unsalted butter
1 large leek, white and light green part only, chopped (about 1 cup)
1 3-to-4-pound butternut squash, peeled and cubed
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt, plus more to taste
3 tablespoons dry sherry, plus more to finish
2 cups chicken stock, plus more as needed
1 cup milk
2 tablespoons heavy cream, plus more for serving

1
Melt the butter in a large stockpot over medium-low heat. Add the leek and cook, stirring with a wooden spoon, until softened-this should take about 5 minutes (if leek starts to brown, add a tablespoon or so of water).
2
Add the squash, nutmeg, pepper and 1/2 teaspoon salt and continue to cook for another 5 minutes, stirring frequently.
3
Add the sherry and cook for a couple of minutes to reduce, then add enough chicken stock just to cover the squash (if you have added all of the stock and still need more liquid, add some water).
4
Increase the heat to high and bring the soup to a boil. Reduce the heat and simmer, partially covered, for about 20 minutes, or until the squash is tender.
5
Using a blender or a food processor, blend the soup with the milk in several batches, adding more liquid if necessary.
6
Return to the pot and heat until just simmering. Taste and add more salt and pepper if necessary. Stir in another splash of sherry and the cream just before serving, adding a drizzle of cream to garnish each bowl if you like.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 large leek, white and light green part only, chopped (about 1 cup), 1 3-to-4-pound butternut squash, peeled and cubed, 1/4 teaspoon freshly ground nutmeg, and more.

Yes, Creamy Butternut Squash Soup With Sherry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Butternut Squash Soup With Sherry

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